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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ===Noodles=== [[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|right|Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.]] {{main|Korean noodles}} Noodles or noodle dishes in Korean cuisine are collectively referred to as ''guksu'' in native Korean or ''myeon'' in [[hanja]]. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Wheat noodles (''milguksu'') were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage. |
| h Japanese (ja) | ===麺類=== [[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|right|マリネした牛肉と野菜を[[soy sauce/ja|醤油]]と[[sesame oil/ja|ごま油]]で炒めた韓国の麺料理、チャプチェ。]] [[Korean noodles/ja|韓国料理]]における麺または麺料理は、固有語で「ククス」、[[:en:hanja|漢字語]]で「ミョン」と総称される。麺は古くから韓国で食べられていたが、小麦の生産が他の作物に比べて少なかったため、小麦麺が日常食となるのは1945年以降のことである。小麦麺（「ミルグクス」）は、その長く続く形が長寿や末永い結婚の幸福と結びついていると考えられていたため、誕生日、結婚式、縁起の良い機会などの特別な料理であった。 |